Turkey Soup With Chinese Noodles and Ginger
- Total Time
- 6 hours
- Rating
- Comments
- Read comments
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Ingredients
- Turkey carcass (plus neck, wings and giblets, except liver, if available)
- 1large onion, coarsely chopped
- 2ribs celery, coarsely chopped
- 2carrots, peeled and coarsely chopped
- 1½teaspoons salt
- 6ounces uncooked Chinese noodles
- 1tablespoon toasted sesame oil
- 5teaspoons grated fresh ginger
- 4½tablespoons oyster sauce
- 6tablespoons chopped cilantro
Nutritional analysis per serving (6 servings)
158 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 5 grams protein; 401 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
First, make the broth. Combine the turkey carcass and parts, onion, celery and carrots with six quarts of water in a large pot. Bring to a boil over medium-high heat. Lower heat so that liquid is at a bare simmer. Cook, skimming the top as necessary, for 4 hours. Strain the broth and remove the grease. Place in a clean pot and simmer until reduced to 6 cups, about 1½ hours. Broth may be cooked ahead and refrigerated or frozen.
- Step 2
To complete the soup, heat the broth if it has been stored. Season with the salt. Cook the noodles according to the package directions. Drain and toss with the sesame oil, ginger, oyster sauce and cilantro. Divide the noodles among 6 bowls and top with the turkey and scallions. Pour the broth over the noodles and serve immediately.
Private Notes
Comments
Plus 3 cups shredded turkey and 3/4 cup sliced scallions (per recipe as published in print edition
In addition to the turkey and scallions below, I added spinach, which was good. I'd add more ginger next time.
I made my turkey with Padma Lakshi's recipe (NYT). That was an incredible start to this delicious follow-up soup recipe. Honestly, I stuck to this recipe with no improvisation. It tasted superb, even getting rave reviews from my youngest! The only place I had trouble was boiling off the stock. I stopped after a few hours at the boiling off stage and still had twice as much stock as the recipe said I would. Not a problem, as it just meant more soup for us.
In addition to the turkey and scallions below, I added spinach, which was good. I'd add more ginger next time.
Plus 3 cups shredded turkey and 3/4 cup sliced scallions (per recipe as published in print edition
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